Food Matters Project #19: Crunchy Fish Tacos with Chimichurri Sauce

It’s another Food Matters Project post! I was very excited about it since it mentioned chimichurri sauce, which I have eaten, but never made myself. This sauce originates in Argentina, and is a condiment which can be added to almost anything (steak, eggs, tacos). It’s usually made from parsley and oil, but can also have cilantro or basil. A perfect way to use extra herbs from your fridge.

My biggest change to this weeks recipe was that since we haven’t had Mexican or fish (I’m not including the shrimp in the gazpacho) in some time, this was be a perfect opportunity. In addition, I saw an awesome chimichurri recipe from Emily, of Em-i-lis, who I met at Eat Write Retreat 2012. Definitely had to try it! We’ve made Fish Taco’s with Sam’s Special Sauce before, so now a new version for everyone to enjoy.

Crunchy Fish Tacos with Chimichurri Sauce

Step 1:

red cabbage
radishes
green onions

Chop up all crunchy vegetables, arrange on a plate so everyone can add their own.